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Marinated Eggplant Appetizer

What's healthier or tastier than vegetables? Nothing! Quick and really delicious.

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Eggplant snack
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 % 1 g
Fats 29 % 5 g
Carbohydrates 65 % 11 g
83 kcal
GI: 64 / 0 / 36

Cooking method

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  • Cut the eggplant into thick rounds (about 1/3 inch / 0.8–1 cm), salt them, and let them sit for 30 minutes to draw out the bitterness. Cut the onions and bell peppers into half-rings and the carrots into thin strips. Lightly sauté the onions in oil for 1–2 minutes, add the carrots and cook another 2–3 minutes, then add the bell peppers and sauté briefly (the vegetables should stay slightly underdone). Turn off the heat and stir in garlic pressed through a garlic press; you can add parsley too, if you like. Pat the eggplant slices dry with a paper towel and fry over high heat until lightly browned on both sides. Layer them in a pot (eggplant + the vegetable dressing). Stir together the marinade (sugar + vinegar + water) and pour it over the eggplant. Refrigerate for a couple of hours.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine Vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g

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